Pineapple prawn balls

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

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5

Ingredients

  • 1 kg - boneless mutton, cleaned, washed and cut into bite-size pieces
  • 1/2 cup - oil
  • 3 onions, chopped
  • 1 inch - piece Cinnamon
  • 6 green chillies, slit lengthwise
  • 1/2 cup - dates, chopped
  • 1/2 cup - dried prunes, pitted
  • 1/2 cup - apricots, seeds removed and chopped
  • 1/4 cup - Raisins
  • 1 .5 tbsp - Brown sugar
  • 1 tsp. grated rind of Lime
  • 2 tsp - Red Chilli powder Salt to taste
  • 2 tbsp - chopped fresh coriander

How to Make Pineapple prawn balls

  • Shell and de-vein the prawns, rinse and dry well.
  • Mix the prawns with the coriander leaves and blend to a fine paste in a food processor.
  • Combine the prawn paste with the dried lime powder, turmeric, red chilli powder and ground rice.
  • Add salt and mix well.
  • Cover and refrigerate until required.
  • For the filling:
  • Heat ghee and fry the onions until transparent.
  • Add the dried lime powder and remove from heat.
  • Add the finely chopped pineapple, mix well and set aside.
  • For the tamarind and tomato sauce:
  • Soak the tamarind in 1 cup warm water for 15 mins.
  • Rub and press the pulp through a sieve.
  • Keep aside the tamarind liquid.
  • Heat ghee and fry onions until transparent. Add tamarind pulp and remaining water, tomato, salt to taste, sugar and red chilli powder.
  • Cover and cook on low heat for 15-20 mins.
  • Take 1 tbsp. of prawn paste in moistened palm and flatten it.
  • Place 1 tsp. of pineapple and onion filling in the centre and close up the prawn paste around it, shaping into a ball.
  • Repeat the procedure until all the prawn paste and filling is used up. Drop the prawn balls into simmering sauce.
  • Cover and simmer on low heat for 30-40 mins.
  • The prawn balls will swell during cooking.
  • Garnish with coriander and serve hot with rice